Bread Rolls: Fried bread snacks with potato filling

A very simple recipe - served as a tea time snack in many Indian households.  This is another of those recipes which I have still not been able to perfect, but is made by Hubby, every single time. Even he has taken time to perfect it. 

Sharing it for those weekend evening snacks when you have guests over, or when you simply want to indulge.

Ingredients:
 For the filling:
Boiled potatoes: 2 big, grated
Green peas: 2 - 3 tsp (optional)
Chat Masala: 1/2 tsp
Amchoor Powder: 1/4 tsp, or lemon juice: 1/2 tsp

Jeera Powder: 3/4 tsp

Red Chilli Powder: 1/4 - 1/2 tsp
Green Chilli, finely chopped: 1 - 2 (optional)
Chopped coriander leaves: 2 - 3 tsp
Salt: To taste
Black pepper: To taste


Bread slices: 6
Oil to deep fry


Method:
- If using green peas, boil in microwave for around 5 minutes. Drain and keep aside
- Peel and grate the potatoes. Add the green peas and the rest of the spices. Mix well


Making the rolls:

Step 1: Take a large bowl and fill it with water. Dip a bread slice in it

Step 2: Gently take out the slice, and press it firmly between both the palms so that the water is drained out. Take care that the slice doesnot break, though it may lose its original shape
Step 3: Put a spoonful of filling in between the slice
Step 4: Fold around the sides to cover the filling
Step 5: Gently press and roll it in your palms to smoothen and close the edges and give it an oval shape

Frying:

- Take sufficient oil in a pan / kadhai to deep fry

- Heat the oil till it almost starts smoking

- Gently dip the prepared rolls in the hot oil, one or two at a time

- Roll over using a slotted spatula so as to evenly cook from all sides.

- Fry till golden brown. This should not take more than a minute.

- Serve hot with your favourite ketchup or chutney

Note:

- If the oil is not hot enough, the bread will absorb the oil leaving the end product very oily

Chutney for Summers: Coriander, Mint and Raw Mango

Weekends these days are becoming so difficult. And I never thought I would say that (I start waiting for weekends from Monday morning)! 
Difficult not because I have suddenly fallen in love with my work, but because of the sweltering heat. The respite of office air conditioners is missed on these days. And while I would love to be confined to my room and switch on the a/c for the entire day on these two days, its not possible - my electricity bill ensures that. 


So we resort to the natural coolers - iced tea whether lemon or apple, mango shake, and Rooh Afza!
Another favorite recipe for summers is Pudina (mint) chutney with raw mango. The recipe is simple, though it may take time to perfect that taste which makes you go mmmm! 

Ingredients:
Pudina (mint) leaves: 1 small bunch
Coriander leaves: 1 small bunch
Raw mango: 1 medium
Green Chillies: 2 or more (or less)
Cumin powder: 1/2 - 1 tsp
Kala namak (black salt): 1/4 - 1/2 tsp
Salt: To taste


Method:
- Clean the pudina and coriander leaves. Wash well with lot of water
- Peel the mango and chop in small pieces. Discard the "stone"
- Grind the herbs, green chillies and raw mango with a little water, till a smooth consistency is achieved
- Mix in the spices. Adjust salt. 
- The chutney is ready to be served as an accompaniment with snacks or main meals


Note:
- If you prefer a more tangy taste, you can add half a mango more
- The chutney can be refrigerated and kept for 7 - 10 days
- The mango "stone" can be added to dals (especially arhar / toor) while cooking, for added flavor


Which are your favorite foods / recipes for summers to beat the heat?

Palak ki Kadhi

I am back after ages...one and a half month to be more precise. It is surely the longest break I have taken, though completely unintentionally. 
Has it happened to you that life becomes unpredictably busy - busy not just with activities, but busy in thoughts as well. When your mind is constantly running and it takes over whatever personal space you treasure. 
Today, I decided to strengthen my will power, and told my mind to just shut up, and let me do things which bring me joy. Like trying an old recipe from my Mom's diary, clicking photographs and posting it (without retiring it as a draft), even if its past midnight!

Palak (spinach) ki Kadhi - a recipe which was exchanged by one of the neighborhood aunties with my Mom (when I was still in school!), during one of their afternoon chat sessions. And though my mother has not made it very frequently, I have always loved it. This is the first time I have tried it, and the result was fabulous!

Ingredients (Serves 2 - 3 adults):


Spinach leaves, cleaned and washed: a small bunch
Besan / Chickpea flour: 2 tbsp
Curd: 1 - 1 1/2 cup, preferably a bit sour
Fenugreek seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Mustard seeds: 1/2 tsp
Cloves: 2
Turmeric powder: 1/3 tsp
Red chilli powder: 1/4 tsp, or as per taste
Salt: To taste
Oil: 2 - 3 tbsp

Method:


- Finely chop the spinach. It should yield approximately 2 - 3 cups of chopped leaves
- In a bowl, whisk together the besan and the curd. Add 2 glasses of water. Mix well
- Heat oil in a kadhai / pan. When the oil is sufficiently hot, add the cumin seeds. When the seeds begin to splutter, add the mustard, cloves and fenugreek seeds. Let the mustard crackle. 
- Add the turmeric powder, red chilli powder and the spinach. Sauté on medium heat for half a minute or so
- Add the besan and curd mixture, and mix well. Add more water if the mixture is too thick, since the kadhi will thicken as it cooks
- Add salt, and bring to a boil. Let it simmer for 8 - 10 minutes. 
- The kadhi should be of pouring consistency. You may want to add more water, and boil the mixture for sometime if required. 
- Serve hot with  steamed rice or rotis. 

And now that I have sharpened my will power, I hope to be back soon (keeping my fingers crossed!)